How to make Port de salut Cheese and Caramel?

Port de salut Cheese

Caramel

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer

1 hour

50.00 °F

1- 2 Weeks

100

Milk, Sugar

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

99.00 °F

2- 3 weeks

How is Port de salut Cheese and Caramel made?

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